I made these Airfried Zucchini Patties sometime back, and decided to do a similar version with spinach. After all, my trusty Philips Airfryer makes frying so easy- I don’t even need to pan fry them in shallow oil but you can do that and achieve the same results.

Spinach is the choice vegetable for my family because they’re so nutritious and readily available. Whether you’re using round or sharp spinach, you won’t have a hard time finding them, unlike the very elusive YELLOW CHIVES which the veggie auntie told me she’s only seen twice in the two years she has been working there. It’s almost like they are wanted by the FBI.

I usually cook spinach by quickly blanching them in boiling water, adding to soups at the last minute, or stir frying them with anchovies. They’re a rich source of Vitamin K which protects your bones and helps to normalise blood clotting, Vitamin A (especially lutein, a carotenoid vitamin which many think of as the “Eye Vitamin”) and Iron (which is good for people like me who are sometimes anemic, sometimes not). More information on the nutritional components of spinach can be found here. I really loved making these spinach balls as they fun to eat. Anything fun to eat usually end up delicious!

Makes 20 Spinach Balls

What I used:

1 package fresh spinach, blanched, cooled, drained and chopped
1 carrot, peeled and grated
Half a yellow onion, chopped
1 egg
2 slices bread, toasted and processed into bread crumbs
1 teaspoon minced garlic
Half teaspoon garlic powder
1 teaspoon salt
Half teaspoon black pepper
2 slices Kraft singles, cut into small pieces
1 tablespoon cornflour

1. In a large bowl, combine all the ingredients except breadcrumbs. Mix well.
2. Add the breadcrumbs last and shape into balls.
3. Airfry in preheated Airfryer at 180 degrees for 10 minutes. Alternatively, heat up some oil in a skillet and shallow fry each side til golden brown.

How much I spent:

$0.50 for spinach
$0.30 for carrot
$0.20 for onion
$0.80 for cheese
Everything else from my pantry!

Total cost per serving: $0.60 (6-7 spinach balls per person)

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I used to add parmesan cheese to my zucchini/ spinach patties but decided I prefer less potent cheese. I used kraft singles for these and the cheese melted beautifully within. This is a great way to start your picky eater on vegetables (I don’t mean your husband). I just hope Aegon will eat these!

The post Airfried Spinach Cheese Balls appeared first on Budgetpantry | Singapore Mummy Blog on Food, Recipe & Baby.

I’ve never been a great baker but I love pastries, savoury especially. Chicken pies, beef pies, creamy mushroom pies.. I love them all. But I have a problem making them because I never seem to figure out how I would have a clean “lightly floured surface” to roll out those pastries. Where do you do it? On the tabletop?

So I buy pastry sheets. I had some shortcrust left over from when I made the mushroom quiche, and thought to put them to good use. The thing about buying frozen sheets is that they are never as buttery as you would like. Something’s amiss, but I cannot alter the texture or taste, and this is the frustrating thing about buying pre-packaged items.

Ah-mm and 88 liked this. It is something different from the regular “western” food we usually have, and crispy to eat and fun to look at. They had kinda the same reaction when I made risotto the other time.. at first 88 approached it warily (as she does with any unfamiliar food), then tucked into it happily. Ah-mm’s approach to new foods is different.. she dives straight in to enjoy different tastes presented to her. She’s easier to cook for in a way, but 88′s easy to cook for also because she’s predictable. Do I understand what I’m saying?

Along with the pastry pockets, I also made caramelised onions with shitake mushrooms. These are not yet caramelised enough, but I wanted some bite to the onions. To make these, I sauteed onions with some oil in a skillet, then added sliced mushrooms. Cook til the onions are soft then deglaze the pan with white wine. Add some sprinkling of salt at the end.

I decided to make chicken mayo with cream-cheese spinach as the filling. This would be nice with a potato, carrot, celery and chicken filling ala chicken pie! You can also fill it with sardines and tuna, and even make smaller portions of it as a snack.

Makes 3 servings

What I used:

3 frozen shortcrust pastry sheets (from cold storage, about $8 for 7 sheets)
6 pcs boneless chicken fillets (or you can use one chicken breast)
1 package spinach
1 onion, chopped
1 tsp oil or butter
Garlic powder
1/2 tsp chicken seasoning
4 tbsp mayonnaise
2 tbsp cream cheese
Salt and pepper

1. Take the pastry sheets out from the freezer before preparing the ingredients.
2. Boil the chicken til cooked. Reserve 3 tbsp of water. When chicken has cooled, shred and add the mayo, garlic power, chicken seasoning, reserved water, and salt and pepper.
3. Boil spinach, squeeze dry and roughly chop.
4. Heat up a pan and fry onions in oil or butter. After 3 minutes, add cream cheese and cooked spinach. Set aside to cool.
5. Cut pastry sheet into two when it is soft enough to handle. Then lay the spinach in the middle of one-half of pastry sheet and top with mayo chicken.
6. Lay the other one-half of pastry sheet on top, seal the edges and trim away any excess. (don’t waste! can make mini pies!)
7. Spray with cooking spray then airfry for 15 minutes at 180 degrees. Alternatively, bake at 200 degrees in the oven for 20-25 minutes or until crust is golden.

How much I spent:

$3.40 for pastry sheets
$2.50 for chicken fillets
$0.50 for spinach
Everything else from my pantry

Total cost per serving: $2.13

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This is quite easy to make since we’re not making the pastry from scratch. Try it, I think you’ll like it! I’m keeping the rest of the pastry sheets for a classic chicken pot pie and hopefully will make it sometime next week.

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